摘要
为了研究酶解时间、pH值及酶解产物分子质量大小对鳙鱼(Aristichthys nobilis)鱼肉蛋白酶解产物加工特性及抗氧化性的影响,本研究采用碱性蛋白酶和风味蛋白酶对鳙鱼鱼肉进行酶解,对其酶解产物进行加工特性和抗氧化性分析。结果表明:2种蛋白酶酶解产物在pH 4条件下的溶解性和热稳定性均低于pH 7。其中,碱性蛋白酶和风味蛋白酶酶解产物分别在酶解4.0 h和1.0 h具有较优的溶解性及热稳定性。碱性蛋白酶酶解产物具有较优的亚铁离子螯合能力,而乳化性、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率及还原力则是风味蛋白酶酶解产物更优。酶解产物的加工特性及抗氧化性受蛋白酶种类、酶解时间、pH值及酶解产物分子质量大小的影响。
The goal of the present work was to investigate the antioxidant activity and processing properties of protein hydrolysates prepared by enzymatic hydrolysis of bighead carp（Aristichthys nobilis） meat with two different enzymes,namely Alcalase and Flavourzyme, as a function of hydrolysis time, pH value and the molecular weights of protein hydrolysates. The results showed that the solubility and thermal stability of the two protease hydrolysis products at pH 4were lower than those at pH 7. Protein hydrolysates obtained after 4.0 and 1.0 h of hydrolysis with both enzymes had a better solubility and thermal stability, respectively. At the same hydrolysis time, protein hydrolysates from Alcalase had a better metal chelating activity than those from Flavourzyme. However, the emulsifying activity index（EAI）, DPPH radical scavenging capacity and reducing power of Flavourzyme protein hydrolysates were better than those of Alcalase protein hydrolysates. This finding revealed that the antioxidant activity and processing properties of protein hydrolysates from bighead carp meat were determined by hydrolysis time, pH value, the kind of enzyme used, and the molecular weight of protein hydrolysates.
出处
《肉类研究》
北大核心
2016年第6期1-5,共5页
Meat Research
基金
国家现代农业(鱼类)产业技术体系建设专项(CARS-46)
"十二五"国家科技支撑计划项目(2015BAD17B03)
关键词
鳙鱼
鱼肉
酶解产物
加工特性
抗氧化性
bighead carp（Aristichthys nobilis）
meat
protein hydrolysates
processing properties
antioxidant activity
